Frisée Salad With Persimmons, Dates, And Almonds

• 1 1/2 cups thinly sliced leek (about 1 large), divided
• 3 tablespoons water
• 2 tablespoons white wine vinegar
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1 ripe Fuyu persimmon, peeled and chopped (about 7 ounces)
• 6 cups frisee or bagged mache salad greens
• 3 cups peeled and thinly sliced quartered ripe Fuyu persimmons (about 3)
• 3 tablespoons sliced almonds, toasted
• 8 pitted dates, chopped (about 1/4 cup)

1. Place 1 tablespoon leek in blender. Place 3 tablespoons water and the next 4 ingredients (through chopped persimmon) in blender; process until smooth.
2. Combine frisee and remaining leek in a large bowl, and toss with dressing. Place 1 cup frisee mixture on each of 8 plates. Top each serving with about 1/3 cup sliced persimmon, about 1 teaspoon almonds, and 1 1/2 teaspoons dates.
3. Wine note: This dish includes sweet and crisp Fuyu persimmons, so look for a wine with similar qualities. While sauvignon blanc can be grassy or herbaceous when grown in cool climates, Guenoc 2007 Sauvignon Blanc, Lake County ($16) from California brings out the tropical side of the grape with sweet flavors of pineapple and passion fruit, while still offering enough acidity to stand up to vinegar dressing. -Jeffery Lindenmuth

water, white wine vinegar, extravirgin olive oil, kosher salt, persimmon, salad greens, persimmons, almonds, dates

Taken from www.myrecipes.com/recipe/frise-salad-with-persimmons-dates-almonds (may not work)